A Busy Mom’s Version of the Whole30 – Week 3!!!

I’m in the home stretch! I’m actually going to make it. Three weeks down and I feel great.

Week 3 overall insights:

1. My friend Brandy shared this timeline of how you feel during the Whole30 and let me tell you – it is spot on! I was so happy when I read this because it validated everything I was feeling and motivated me to keep going. Right now I’m in Tiger Blood (feeling good, seeing improvements) with a little bit of I’m so Over This, but that feeling is fleeting. I had that feeling at Costco today when I couldn’t find anything I wanted to eat. All the compliant food was boring – I’m tired of eggs! But I got through it (with 48 eggs in my cart) and left feeling happy again.

2. Overall, I generally feel happier. I wake up easier and more alert in the mornings. I had one weird thing happen last week – I was sitting in a training class and I had this sudden urge to run. I just wanted to get out of my seat and run outside, around my building. I couldn’t just get up and do that (without looking like a total weirdo) so instead I bounced my leg up and down on the chair I was sitting in and the feeling passed. This weird burst of energy and desire to run surprised me.

3. I was nervous to start this and write about it publicly, but the support it’s generated has been amazing! People, especially those who have done the Whole30, ask me how I feel and encourage me to continue.

4. My favorite new discovery this week was frozen spiralized carrots from Trader Joe’s. Super convenient and delicious pasta replacement, just cook in a pan for about 4 minutes and they’re good to go! See Day 7 for how I used them in this week’s meals.

Week 3 results:

How I feel overall – pretty darn good. Weight loss from the week = -1.8 pds.

What I ate during week 3:

Day 1 Monday

  • BREAKFAST: Smoothie
  • AM SNACK: No snack.
  • LUNCH: Lentil soup, carrots with hummus.
  • PM SNACK: Roasted chickpeas.
  • DINNER: Miso soup, apple sauce.

Day 2 Tuesday

  • BREAKFAST: Broiled tomatoes, scrambled eggs.
  • AM SNACK: Apple.
  • LUNCH: Sweet potato with hummus, sliced almonds, applesauce.
  • PM SNACK: Banana
  • DINNER: Lentil bolognese, served over cauliflower rice. This recipe is from my favorite plant-based diet source, Forks over Knives.

Day 3 Wednesday

  • BREAKFAST: Smoothie.
  • AM SNACK: Almonds.
  • LUNCH: Leftover lentil bolognese.
  • PM SNACK: Banana.
  • DINNER: Chipotle with my sons. Had a bowl with pinto beans, veggies, salsa, guac. No lettuce because of the national romaine recall – so frustrating that we can’t trust our food providers!

Day 4 Thursday

  • BREAKFAST: Smoothie
  • AM SNACK: Almonds
  • LUNCH: Work lunch club! We went to a new (to me) farm to table restaurant where I had delicious, compliant, soup and chopped salad. If you’re in the Chicago western suburbs check out Nature’s Best Cafe.
  • PM SNACK: Banana
  • DINNER: Second half of my giant salad from lunch, “casserole” of beans and leftover roasted sweet potatoes and roasted broccoli.

Day 5 Friday

  • BREAKFAST: Smoothie.
  • AM SNACK: Almonds.
  • LUNCH: Scrambled eggs with salsa, avocado, “fried” apples.
  • PM SNACK: Banana

Day 6 Saturday

  • BREAKFAST: Smoothie. Had an early start to the day for our annual InspireU marketing competition at work, so no time for a leisurely breakfast.
  • AM SNACK: Almonds.
  • LUNCH: Black bean soup, salad, apple.
  • PM SNACK: Apple Pie Larabar. Yes, some Larabars are Whole30 compliant! See this list of compliant and non-compliant flavors.
  • DINNER: Leftover cilantro “rice” and beans, avocado, fresh salsa. Raisins.

Day 7 Sunday

  • BREAKFAST: Smoothie.
  • AM SNACK: Clementine and an apple.
  • LUNCH: One of my favorite appetizers to bring to a party consists of three ingredients: jar bruschetta mix from Trader Joe’s, steamed lentils (also available at TJs), and crumbed feta. Serve with crackers. I’m always asked for the recipe when I bring this someplace. ANYWAY, the lentils and bruschetta mix are compliant. So I mixed these together and put them on top of spiralized carrot “pasta.” You can make your own, or Trader Joe’s has it available in the freezer section! This made a delicious lunch that I was able to throw together in a few minutes.
  • PM SNACK: Almonds.
  • DINNER: Scrambled eggs with fresh salsa, roasted sweet potatoes, steamed brussel sprouts, salad.



Jennifer Strilko

Jennifer is the Director of Operations at DI/LDM, keeping the train moving for several operational teams and helping them meet their goals. Jennifer believes that everything happens for a reason and that we don’t meet anyone by accident. She’s looking forward to meeting new people and widening her tribe through this blog project. In her spare time Jennifer enjoys DIY projects (upcycling curbside finds is her favorite past time). Her Mom Hustle includes being a dance and baseball mom, maneuvering teen drama, and preparing her kids for college. She lives in the western suburbs of Chicago with her husband, three teenagers and two dogs.